Spinach and Artichoke Stuffed Spaghetti Squash

DescriptionThis Spinach and Artichoke Stuffed Spaghetti Squash is a creamy, cheesy, and veggie-packed dish that’s inspired by the classic dip! Tender strands of spaghetti squash are combined with spinach, artichokes, and a creamy cheese sauce, then baked to perfection. It’s a cozy, satisfying, and low-carb meal for any night of the week.

Spinach and Artichoke Stuffed Spaghetti Squash

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DescriptionThis Spinach and Artichoke Stuffed Spaghetti Squash is a creamy, cheesy, and veggie-packed dish that’s inspired by the classic dip! Tender strands of spaghetti squash are combined with spinach, artichokes, and a creamy cheese sauce, then baked to perfection. It’s a cozy, satisfying, and low-carb meal for any night of the week.

• Author: Chef Sara

Ingredients

Scale 1x2x3x

• 2medium spaghetti squash, halved and seeded
• 3 tbspolive oil, divided
• Salt and pepper, to taste
• 1small onion, diced
• 3garlic cloves, minced
• 1can (14 oz) artichoke hearts, drained and chopped
• 5oz(140g) fresh spinach
• 4oz(115g) cream cheese, softened
• 1/2cup(120ml) sour cream or Greek yogurt
• 1/2cup(50g) grated Parmesan cheese
• 1cup(100g) shredded mozzarella cheese, divided
• 1/2 tspred pepper flakes (optional)
• Juice of1lemon

Instructions

1. Roast the Spaghetti Squash:Preheat your oven to 400°F (200°C).Drizzle the cut sides of the spaghetti squash with 2 tbsp olive oil and season with salt and pepper.Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender and easily shredded with a fork.
2. Preheat your oven to 400°F (200°C).
3. Drizzle the cut sides of the spaghetti squash with 2 tbsp olive oil and season with salt and pepper.
4. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender and easily shredded with a fork.
5. Cook the Filling:In a large skillet, heat the remaining 1 tbsp olive oil over medium heat.Add the diced onion and sauté for 5-7 minutes, until softened.Add the minced garlic and cook for another 1-2 minutes until fragrant.Stir in the chopped artichoke hearts and spinach, cooking until the spinach wilts, about 2-3 minutes.
6. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat.
7. Add the diced onion and sauté for 5-7 minutes, until softened.
8. Add the minced garlic and cook for another 1-2 minutes until fragrant.
9. Stir in the chopped artichoke hearts and spinach, cooking until the spinach wilts, about 2-3 minutes.
10. Make the Creamy Mixture:Reduce the heat to low. Add the softened cream cheese, sour cream, Parmesan cheese, 1/2 cup of mozzarella cheese, and lemon juice to the skillet. Stir until the cheese is melted and everything is well combined.Season with salt, pepper, and red pepper flakes, if desired.
11. Reduce the heat to low. Add the softened cream cheese, sour cream, Parmesan cheese, 1/2 cup of mozzarella cheese, and lemon juice to the skillet. Stir until the cheese is melted and everything is well combined.
12. Season with salt, pepper, and red pepper flakes, if desired.
13. Stuff the Spaghetti Squash:Once the squash is roasted, use a fork to scrape the strands, leaving them inside the squash shells.Add the spinach and artichoke mixture to each squash half, mixing it with the spaghetti squash strands.Top with the remaining 1/2 cup of mozzarella cheese.
14. Once the squash is roasted, use a fork to scrape the strands, leaving them inside the squash shells.
15. Add the spinach and artichoke mixture to each squash half, mixing it with the spaghetti squash strands.
16. Top with the remaining 1/2 cup of mozzarella cheese.
17. Bake Again:Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
18. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
19. Serve:Remove from the oven and let cool slightly before serving. Garnish with fresh herbs or extra Parmesan cheese, if desired. Enjoy!
20. Remove from the oven and let cool slightly before serving. Garnish with fresh herbs or extra Parmesan cheese, if desired. Enjoy!

Notes

Make it vegan:Use vegan cream cheese, sour cream, and cheese alternatives.
Add protein:Stir in cooked shredded chicken or crispy bacon bits for a heartier meal.
Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.